We have now been here in the Falkland Islands for one whole year. Social media provided the first reminder with photos and posts about packing this time last year. The other task that made it tangible was when I faced up to the inevitable fact that I needed to rearrange the kitchen cupboards. We were swiftly running out of space and every time I opened a cupboard, I would have to play dodge the flying items that may come tumbling out of the aforementioned cupboard! That job is now over and now I have another 12 months or so before I have to face undertaking the task again.
Our first post from the Southern hemisphere was for Tropical Flapjacks so it seemed rather fitting that the post to mark our year anniversary in the Falkland Islands was also tropical! The kids all helped me make this Tropical Upside-down Cake and definitely contributed to eating it! As they get older I keep on telling myself that they may not want to carry on cooking or baking with me, but as yet we haven’t reached that moment. I am hoping that we can postpone it for as long as possible.
Highlights with this recipe were measuring the golden syrup (I guess for all the mess it made….), laying the pineapple out and ensuring each ring had a cherry centre. As usual, licking the spoon was also a highly enjoyable moment.
To make our Tropical Upside-down Cake you will need:
- 125g butter/margarine
- 125g golden syrup
- 6 pineapple rings
- 6 glacé cherries
- 150g caster sugar’
- 150g self-raising flour
- 50g desiccated coconut
- 2 eggs
- 2-3tbsp milk
- 2-3tbsp lime juice
- Grease and line your 22cm square cake tin and preheat the oven to 160°c fan.
- Put the golden syrup into a microwaveable bowl and gently heat in the microwave for 20-30 seconds until it is a runnier and can be poured.
- Pour the golden syrup into the lined cake tin and gently move the edged to ensure that the parchment in completely covered.
- Put your pineapple rings on top of the golden syrup and put a glacé cherry inside each one.
- Beat butter and sugar together.
- Add the eggs and mix.
- Gently fold in the flour and desiccated coconut.
- Add the milk and lime juice to create a thick mixture which easily drops off the spoon.
- Put the cake batter over the pineapples and ensure they are all covered.
- Put in the oven for 30-35 minutes until golden and springy to the touch.
- Leave to cool for 5-10 minutes in the tin and turn out. Serve warm or cold.
I did find this cake rather moreish and I am eager to make some more, but my list of recipes to try is growing so it might end up being relegated to the next school holiday as the kids worked so well as a team making it!